Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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Effect of fermented biogas residue on growth performance, serum biochemical parameters, and meat quality in pigs

  • Xu, Xiang (School of Animal Science and Technology, Anhui Agricultural University) ;
  • Li, Lv-mu (School of Animal Science and Technology, Anhui Agricultural University) ;
  • Li, Bin (Anhui Ruifuxiang Food Co. Ltd.) ;
  • Guo, Wen-jie (Anhui Ruifuxiang Food Co. Ltd.) ;
  • Ding, Xiao-ling (School of Animal Science and Technology, Anhui Agricultural University) ;
  • Xu, Fa-zhi (School of Animal Science and Technology, Anhui Agricultural University)
  • Received : 2016.10.09
  • Accepted : 2017.03.20
  • Published : 2017.10.01
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Abstract

Objective: This study investigated the effect of fermented biogas residue (FBR) of wheat on the performance, serum biochemical parameters, and meat quality in pigs. Methods: We selected 128 pigs (the mean initial body weight was $40.24{\pm}3.08kg$) and randomly allocated them to 4 groups (1 control group and 3 treatment groups) with 4 replicates per group and 8 pigs per pen in a randomized complete block design based on initial body weight and sex. The control group received a corn-soybean meal-based diet, the treatment group fed diets containing 5%, 10%, and 15% FBR, respectively (abbreviated as FBR5, FBR10, and FBR15, respectively). Every group received equivalent-energy and nitrogen diets. The test lasted 60 days and was divided into early and late stages. Blood and carcass samples were obtained on 60 d. Meat quality was collected from two pigs per pen. Results: During the late stage, the average daily feed intake and average daily gain of the treatment groups was greater than that of the control group (p<0.05). During the entire experiment, the average daily gain of the treatment groups was higher than that of the control group (p<0.05). Fermented biomass residue did not significantly affect serum biochemical parameters or meat quality, but did affect amino acid profiles in pork. The contents of Asp, Arg, Tyr, Phe, Leu, Thr, Ser, Lys, Pro, Ala, essential amino acids, non-essential amino acids, and total amino acids in pork of FBR5 and FBR10 were greater than those of the control group (p<0.05). Conclusion: These combined results suggest that feeding FBR could increase the average daily gain and average daily feed intake in pigs and the content of several flavor-promoting amino acids.

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References

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